1 1/4 lb. ground chuck
1 large can (28 oz.) whole tomatoes, chopped and mashed
1 can tomato soup, undiluted
1 small can (4 oz.) tomato sauce
1 medium onion, chopped fine
2-3 cloves garlic, chopped fine
2 T. dried basil
1 T. dried parsley
1/8 t. black pepper
1/2 c. Romano cheese, grated

Sauté beef in Pam-sprayed pan. Drain grease. Add onion and garlic and sauté for 5 minutes. Combine tomatoes, tomato soup and sauce in a separate bowl and blend well. Add to meat mixture. Add basil and parsley. Simmer uncovered for 2-3 hours, stirring occasionally. The last 15 minutes of cooking time add Romano cheese.
(Will serve 4-6 generously.)

Note: 1 T. oregano is optional, as well as 1 (4 oz.) can mushrooms. This freezes well.

Recipe for Spaghetti Sauce A La Vegas published in our May, 1989 Menu Minder.

You may like to try these other Spaghetti Sauce recipes below: